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Archive for August, 2011

The Method

Veggie Kebabs

If you are using wooden kebab sticks soak them in water for at least an hour. Chop the halloumi cheese into 3cm squares. Slice the vegetables into 1cm slices.

Slide the vegetables and cheese onto the kebab sticks in a regular pattern. Repeat the pattern on each of the kebabs so they appear uniform.

Lay the kebabs on a hot griddle or BBQ. Turn the kebabs to grill each of the sides for a couple of minutes each. The kebabs are cooked when the vegetables are soft.  Continue reading »

The Method
Lemon Butter: Combine all the ingredients in a large bowl. Place the bowl over a saucepan of simmering water and stir continuously.

Stir until the mixture thickly coats the back of a wooden spoon. Poor into a hot sterilized jar and seal when cold. This lemon butter keeps for 4 weeks in the fridge.

Cut the peaches in half and remove the stones. Lay the peach halves on an oven tray and grill for 10 minutes.  Continue reading »

School Lunches

A post by sheila kiely at Gimmetherecipe

A.  Continue reading »

A.  Continue reading »

Comfort Food FTW!

A post by Margaret Smith at Live and Cooking

So for months now I have been posting all sorts of recipes on here which I use in my classes and cook for friends etc.  Here and now  is where I come clean and reveal my true obsession and the food I absolutely adore to eat.  This is the first in a series in which I hope to unburden myself of all the guilt for having loved all these foods forever. I am starting with the most basic of basics and that is bread.  Continue reading »



Sunshine last Friday. And sunshine on a plate at Star Anise. Just love the Mediterranean twist here that brightens up the lunchtime menu.

As usual, I went for the special, almost always do. My mains was Chicken,
wrapped in pancetta and served with beautiful juicy tomatoes (red and yellow),
tasty spuds and a crispy salad, all for €12.00. An empty plate went back.  Continue reading »

Roast chicken…

This is our 1,951st post on this site.  I think it might be my favourite so far.
Liam Moore, a friend of mine with a sense of smell that would put a hound to shame, writes a very gorgeous blog about the scents of this planet, and he kindly agreed to write a guest post for us.
For me, the smell of food is just as important as the taste and presentation. More than anything else, the smell carries the memory and the mood of what we eat.  Continue reading »


A couple of weeks back, I paid €5.15 for a cuppa and a scone in the city. Last Saturday, a quaility cup of tea and a delicious scone cost me just €2.50, at the cafe in Fort Camden. The Fort is a  terrific attraction and the cafe has a selection of cakes and scones

The cafe, now on the parade ground, may well move to a more scenic position, with a great view out over the harbour, towards Cobh and Fort Carlisle, next season.  Continue reading »

Spicy Asian Chicken Noodle Soup

A post by Aoife - Babaduck at Babaduck

It’s so unfair, we barely had a summer and now the evenings are getting shorter and the next round of coughs, colds & sniffs have begin.  With that in mind, I thought I’d put last night’s roast chicken leftovers to some good theraputic use.  It’s a well known fact that chicken soup cures all ailments and this spicy Asian version will certainly bring some heat to your aching bones.
Now, I fully.  Continue reading »

Nice little mention for Cheapeats in an article on early birds in today’s Irish Times:
Do early birds always represent the best value for money? Not necessarily, says Peter McGuire of Cheapeats.ie, the entertainingly frugal food blog. “I’ve seen several set menus where diners would be better off ordering the same ingredients from the á la carte.  Continue reading »

Raw Milk: The debate continues at The Sugar Club on Tuesday September 6th

Should the Irish government ban the sale of raw milk? It’s a serious point of debate and discussion of late, all stemming from the likelihood that the Irish government will ban the sale of raw milk for direct consumption before the year is out.  Continue reading »

With two cooks in the house, sometimes my mental inventory of stores doesn’t tie in with what is (or, more often, is not) in the cupboard.  Continue reading »

This week we were in dire need of a serious food shop, to stock up the fridge, freezer and kitchen presses. It’s probably one of the most important things a home cook can do because with a little bit of imagination and some simple ingredients on hand, wonders can be created! For me it’s the little star ingredients that will sit happily waiting for until you’re inspired.  Continue reading »

The Method

Bring a large pot of water to the boil and drop the broccoli florets in. Allow to cook for 3-4 minutes until just tender, then remove from the pot and refresh in a bowl filled with ice cold water.

Bring the pot of water back to the boil, add in the orecchiette and cook according to the instructions on the pack or for about 12-15 minutes, until al dente.  Continue reading »

One of the most frequently accessed articles on my blog is relating to CX Oriental, the Asian wholesale/retail place on Tramore road in Cork. In that respect folk may be interested to know that it is about to move to a new site next to Woodies on the Kinsale Road. Where the old Mercedes Benz dealership used to be (Turners Cross Motors). I’m not sure of the exact move date but I was in Tramore Road yesterday (27th Aug) and there isn’t much left.  Continue reading »

Blogger Ree Drummond has gotten her own Food Network show! Read on to learn about the woman descending from the frontier and about her Western cooking style (butter abounds!)
‘I’m a desperate housewife. I live in the country. I channel Lucille Ball, Vivien Leigh, and Ethel Merman. Welcome to my frontier!’
This is the description header that appears on the The Pioneer Woman blog by Ree Drummond.  Continue reading »

One of the nicest food products I’ve come across this year is a Balsamic Cider Vinegar, made from apples by Llewellyn’s. It’s a product that everyone should have in their kitchen, because the apple flavour comes through nicely, and it’s beautiful on strawberries or in a salad.
We’ve had it in our shops over the summer, and since we’re reaching the end of our stocks now, I thought I’d post a recipe for anyone who hasn’t been able to taste it.  Continue reading »

I just love the ideas behind this fantastic new Austin, Texas grocery store. Also the name and domain choice are just too geeky not to love

This is the very reason that a Pizza Stone is a good investment if you’re gonna make your own Pizza.  Continue reading »

But I know what I like

A post by The Beer Nut at The Beer Nut

I respect BrewDog for their beer-as-art Abstrakt series. Anything that does something different with beer in terms of ingredients, processes and flavours is good in my book. Not that I would ever considering buying any Abstrakt beer, of course: it’s hideously expensive and for as long as there’s other, cheaper, interesting stuff on the shelves I’ll go for that instead.  Continue reading »

Pics from Mitchelstown Food Festival. Report to follow. Click on image to enlarge.  Continue reading »